Okra with panch phora and lemon

Australian Gourmet Traveller recipe for okra with panch phora and lemon.

Jun 14, 2013 4:03am

By Lisa Featherby & Alice Storey

Serves 4

Okra with panch phora and lemon

This makes a fantastic snack with a few beers. It's important to use fresh spices, because they play a key role in this dish.

Ingredients

100 ml olive oil

500 gm okra, halved lengthways

To serve: lemon wedges

Panch phora

2 tsp each fennel seeds and cumin seeds

1 tsp each black mustard seeds and nigella seeds

¼ tsp fenugreek seeds

Method

Main

1

For panch phora, dry-roast all spices in a small frying pan until fragrant (1-2 minutes), then set aside.

2

Heat half the oil in a large frying pan over medium-high heat, add half the okra and half the panch phora and fry, tossing occasionally, until okra is golden (4-6 minutes; be careful notto burn the spices). Season generously, transfer to a plate and keep warm. Repeat with remaining oil, okra and panch phora. Serve warm with lemon wedges.